Tag Archives: Whole Cluster

New Fermenting Methodology in 2016

Harvesting Based on Taste We spend much of our days walking the vineyard rows, constantly tasting grapes. West faces, east faces, hilltops – each side of the vine – and grapes from varying positions on clusters; all examined. We taste the sweetness and flavor profile, paying close attention to the softening texture of the skins and seeds – both will define the tannin structure of Read More →

Because of Wine, I Walk the Line

With harvest finished, Grenache barreled, and the first rainfall since March penetrating into our Limestone; November gives us a chance to take stock of our recent journeys and give thanks for the amazing opportunities we have. R E C E N T  J O U R N I E S The past three vintages enabled phenomenal wine quality and Sashi pushed the envelope in ways Read More →

The New Era: Oak Versus Whole-Cluster

2012 marks the first of three evenly hot, perfect growing seasons. The timing of these vintages coincides both with the launch of new winemaking methods, and with the culmination of long-term projects. We have the luxury of embarking on new journeys under ideal conditions. Prior to the 2014 Syrah harvest, I sat down with Sashi Moorman to learn more about the changes afoot. W H Read More →

OLD WORLD. NEW WORLD. CARBONICATION.

B A C K G R O U N D Tales of old Tuscan wines inspired us to make the 2013 Carbonic Sangiovese. Traditionally, villagers didn’t want to wait for their wine to age in order to enjoy. Their solution was simple: press wine before the end of fermentation to avoid rough tannins on the finish. The Italians apparently didn’t mind sacrificing the deep color Read More →

L’Avion Roussanne: A Test of Patience in the Winery

Over Sashi Moorman’s 12 years of making Roussanne, he has experimented with countless techniques to make L’Avion as delicious as possible. Sashi influences Ruben’s work in the vineyard, coaxing the Roussanne to even ripening (BLOG LINK). Once picked, Sashi owns all responsibility for the end wine and must figure out how to accentuate every ounce of terroir. As Ruben says, “We give Sashi the best Read More →